Ingredients:
|
|
---ONION CILANTRO RELISH--- |
| 1 |
small |
white onion -- peeled and minced |
| 1 |
medium |
serrano chile, stemmed, seeded and minced |
| 2 |
bunches |
cilantro leaves -- leaves only, chopped |
| 1 |
teaspoon |
salt |
| 1 |
medium |
lime -- Juice of |
|
|
---MARINADE--- |
| 1 |
tablespoon |
olive oil |
| 4 |
medium |
dried pasilla chilies |
| 4 |
medium |
arbol chilies |
| 2 |
teaspoons |
cumin seeds |
| 1 |
clove |
garlic clove -- minced |
| 1 |
medium |
jalapeno chile, stemmed, seeded |
| 1/2 |
cup |
red wine vinegar |
| 1/2 |
cup |
olive oil |
| 1 1/2 |
teaspoons |
salt |
| 2 |
pounds |
trimmed skirt steak |
|
Preparation:
TOO HOT TAMALES SHOW #TH6176
To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
To make the marinade, remove stems of the dried California and arbol chilies and shake out and discard seeds. Place chilies in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chilies, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side. |
